Optimizing α-amylase Production from locally Isolated Aspergillus species Using Selected Agro Waste as Substrate

Abstract

The goal of this investigation was to see if it was possible to produce α-amylase from agricultural waste (groundnut shell). The strain (M1) identified as Aspergillus sp. exhibited the largest clearance zone (1.6 cm) and was used in fermentation studies. The activity of α-amylase increased after 24 hours of fermentation, peaked at 72.3 U/mL on day 5, and then began to decline. The effect of optimized environmental conditions studied using OFAT, and it was discovered that pH 6, inoculum size of 1 × 107 spores/mL, incubation period of 120 h, substrate concentration of 3 percent (w/v), and temperature of 35oC were the best for producing α-amylase from groundnut shell using Aspergillus sp. In a single fermentation, these optimum conditions were used, and the experiment yielded an optimum enzyme yield of 121.3 U/mL. This research shows that groundnut shell, a low-cost and commonly available waste, could be an ideal substrate for the manufacture of value-added products.